Naga Wild Mushroom

Naga Wild Mushroom

Naga Wild Mushroom

Veg Vegan

Wild mushrooms foraged from Nagaland's dense forests — oyster, chanterelle, and local varieties — cooked simply with ginger, dried Naga chilli, and salt in a small amount of oil or pork fat. The mushrooms absorb the heat from the chilli while retaining their meaty, earthy character; a vegetarian side that competes fully with the meat preparations.

Cuisines

Naga

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

Wild Mushroom 200 grams Wild Mushroom
mustard oil 1 tablespoon Mustard oil
Onion 1 medium Onion , finely chopped
Garlic 2 cloves Garlic , minced
Ginger 1 inch Ginger , minced
Green Chili 2 pieces Green Chili , slit
bamboo shoot juice 1 teaspoon Bamboo shoot juice
salt 1 teaspoon Salt
water 1 cup Water
Cilantro — Cilantro , fresh, for garnish

Instructions

  1. 1 Clean the wild mushrooms thoroughly and slice them into bite-sized pieces.
  2. 2 Heat mustard oil in a pan over medium heat until it starts to smoke lightly.
  3. 3 Add the chopped onions and sauté until they become translucent.
  4. 4 Add minced garlic and ginger to the pan and sauté for another minute.
  5. 5 Add the slit green chilies and stir for a few seconds.
  6. 6 Add the sliced wild mushrooms to the pan and sauté for about 5 minutes.
  7. 7 Pour in the bamboo shoot juice and mix well.
  8. 8 Add salt and water, then cover the pan and let it simmer for about 10 minutes or until the mushrooms are cooked through.
  9. 9 Remove the lid and allow any excess water to evaporate, stirring occasionally.
  10. 10 Garnish with fresh coriander leaves before serving.

Tips

Ensure the mustard oil is properly heated to remove its raw flavor before adding other ingredients.